Recipe: 1000 HILLS.

Author:
Number of Portions: 1 Cost Prefered Beverage Cost % 35%
Serving Size: Cost per Portion: 953.47 VAT 18%
Unit of Measure Per Person: Cost per Recipe: 953.47
argin per Portion: 1,770.74 Proposed Selling Price
Actual Selling Price
Actual Food Cost
Yield% = Edible Portion after Trim PP = Purchase Price per Volume EP = Edible Portion Cost
mmon Yields use these tools: Produce Yields Fruit Yields Fish Yields Spice Yields

Recipe Quantity (EP) Yield Costing

Ingredients Quantity PP / Unit Unit Yield % EP / Unit
Mango 0.200 ml 1,600.00 ml 95% 1,684.21
Orange 0.080 ml 2,200.00 ml 80% 2,750.00
Passion 0.060 ml 1030.00 ml 90% 1,144.44
pinaple 0.080 ml 700.00 ml 90% 777.78
strawbery ice cream 0.018 ml 11,016.95 90% 12,241.06

Overhead 5%
Total Costs
DIRECTIONS
 2,724.21
490.36

3,214.57
6,000.00
15.89%
ion Cost

Recipe
Cost
336.84
220.00
68.67
62.22
220.34

45.40
953.47
 Recipe: MANGO YOGHURT
Author:
Number of Portions: 1 Cost
Serving Size: Cost per Portion: 742.54
Unit of Measure Per Person: Cost per Recipe: 742.54
argin per Portion: 1,379.00

Yield% = Edible Portion after Trim PP = Purchase Price per Volume EP

mmon Yields use these tools: Produce Yields Fruit Yields

Recipe Quantity (EP) Yield Costing

Ingredients Quantity PP / Unit
Mango 0.200 ml 1,600.00
Natural yoghurt 0.600 ml 200.00
Vanilla ice cream 0.018 ml 11016.95
ml

Overhead 5%
Total Costs

DIRECTIONS
 Prefered Beverage Cost % 35% 2,121.54
VAT 18% 381.88

Proposed Selling Price 2,503.42

Actual Selling Price 6,000.00
Actual Food Cost 12.37%
= Purchase Price per Volume EP = Edible Portion Cost
Fish Yields Spice Yields

Yield Costing Recipe

Unit Yield % EP / Unit Cost
ml 95% 1,684.21 336.84
ml 80% 250.00 150.00
ml 90% 12,241.06 220.34
90% 0.00 0.00

35.36
742.54
 Recipe: STRAWBERRY YOGHURT
Author:
Number of Portions: 1 Cost
Serving Size: Cost per Portion: 584.22
Unit of Measure Per Person: Cost per Recipe: 584.22
argin per Portion: 1,084.98

Yield% = Edible Portion after Trim PP = Purchase Price per Volume EP

mmon Yields use these tools: Produce Yields Fruit Yields

Recipe Quantity (EP) Yield Costing

Ingredients Quantity PP / Unit
Strawberry yoghurt 0.600 ml 200.00
Strawberry ice cream 0.018 ml 11,016.00
Freah strawberry 0.060 ml 2400.00
Milk 0.100 ml 200.00

Overhead 5%
Total Costs

DIRECTIONS
 Prefered Beverage Cost % 35% 1,669.19
VAT 18% 300.45

Proposed Selling Price 1,969.65

Actual Selling Price 6,000.00
Actual Food Cost 9.73%
= Purchase Price per Volume EP = Edible Portion Cost
Fish Yields Spice Yields

Yield Costing Recipe

Unit Yield % EP / Unit Cost
ml 95% 210.53 126.32
ml 80% 13,770.00 247.86
ml 90% 2,666.67 160.00
ml 90% 222.22 22.22

27.82
584.22
 Recipe: BANANA YOGHURT
Author:
Number of Portions: 1 Cost
Serving Size: Cost per Portion: 699.56
Unit of Measure Per Person: Cost per Recipe: 699.56
argin per Portion: 1,299.18

Yield% = Edible Portion after Trim PP = Purchase Price per Volume EP

mmon Yields use these tools: Produce Yields Fruit Yields

Recipe Quantity (EP) Yield Costing

Ingredients Quantity PP / Unit
Banana yellow 0.200 ml 1,300.00
Natural yoghurt 0.600 ml 200.00
Milk 0.100 ml 200.00
Vanilla ice cream 0.018 ml 11016.95

Overhead 5%
Total Costs

DIRECTIONS
 Prefered Beverage Cost % 35% 1,998.74
VAT 18% 359.77

Proposed Selling Price 2,358.51

Actual Selling Price 6,000.00
Actual Food Cost 11.65%
= Purchase Price per Volume EP = Edible Portion Cost
Fish Yields Spice Yields

Yield Costing Recipe

Unit Yield % EP / Unit Cost
ml 95% 1,368.42 273.68
ml 80% 250.00 150.00
ml 90% 222.22 22.22
ml 90% 12,241.06 220.34

33.31
699.56
 Recipe: MANGO LOSSI.
Author:
Number of Portions: 1 Cost
Serving Size: Cost per Portion: 662.49
Unit of Measure Per Person: Cost per Recipe: 662.49
argin per Portion: 1,230.35

Yield% = Edible Portion after Trim PP = Purchase Price per Volume EP

mmon Yields use these tools: Produce Yields Fruit Yields

Recipe Quantity (EP) Yield Costing

Ingredients Quantity PP / Unit
Vanilla ice cream 0.018 ml 11,016.00
Mango fresh 0.200 ml 1,600.00
milk 0.100 ml 200.00
ml

Overhead 5%
Total Costs

DIRECTIONS
 Prefered Beverage Cost % 35% 1,892.84
VAT 18% 340.71

Proposed Selling Price 2,233.55

Actual Selling Price 6,000.00
Actual Food Cost 11.04%
= Purchase Price per Volume EP = Edible Portion Cost
Fish Yields Spice Yields

Yield Costing Recipe

Unit Yield % EP / Unit Cost
ml 95% 11,595.79 208.72
ml 80% 2,000.00 400.00
ml 90% 222.22 22.22
90% 0.00 0.00

31.55
662.49
 Recipe: VANILLA
Author:
Number of Portions: 1 Cost
Serving Size: Cost per Portion: 321.24
Unit of Measure Per Person: Cost per Recipe: 321.24
argin per Portion: 596.60

Yield% = Edible Portion after Trim PP = Purchase Price per Volume EP

mmon Yields use these tools: Produce Yields Fruit Yields

Recipe Quantity (EP) Yield Costing

Ingredients Quantity PP / Unit
Vanilla ice creame 0.018 ml 11,016.00
Milk 0.300 ml 200.00
Vanilla yoghurt 0.100 ml 200.00
ml

Overhead 5%
Total Costs

DIRECTIONS
 Prefered Beverage Cost % 35% 917.84
VAT 18% 165.21

Proposed Selling Price 1,083.05

Actual Selling Price 6,000.00
Actual Food Cost 5.35%
= Purchase Price per Volume EP = Edible Portion Cost
Fish Yields Spice Yields

Yield Costing Recipe

Unit Yield % EP / Unit Cost
ml 95% 11,595.79 208.72
ml 80% 250.00 75.00
ml 90% 222.22 22.22
90% 0.00 0.00

15.30
321.24
 Recipe: STRAWBERRY
Author:
Number of Portions: 1 Cost
Serving Size: Cost per Portion: 615.36
Unit of Measure Per Person: Cost per Recipe: 615.36
argin per Portion: 1,142.80

Yield% = Edible Portion after Trim PP = Purchase Price per Volume EP

mmon Yields use these tools: Produce Yields Fruit Yields

Recipe Quantity (EP) Yield Costing

Ingredients Quantity PP / Unit
Strawberry ice cream 0.040 ml 11,016.00
Milk 0.400 ml 200.00
Strawberry yoghurt 0.100 ml 200.00
ml

Overhead 5%
Total Costs

DIRECTIONS
 Prefered Beverage Cost % 35% 1,758.16
VAT 18% 316.47

Proposed Selling Price 2,074.63

Actual Selling Price 6,000.00
Actual Food Cost 10.25%
= Purchase Price per Volume EP = Edible Portion Cost
Fish Yields Spice Yields

Yield Costing Recipe

Unit Yield % EP / Unit Cost
ml 95% 11,595.79 463.83
ml 80% 250.00 100.00
ml 90% 222.22 22.22
90% 0.00 0.00

29.30
615.36
 Recipe: Chocolate
Author:
Number of Portions: 1 Cost
Serving Size: Cost per Portion: 529.27
Unit of Measure Per Person: Cost per Recipe: 529.27
argin per Portion: 982.92

Yield% = Edible Portion after Trim PP = Purchase Price per Volume EP

mmon Yields use these tools: Produce Yields Fruit Yields

Recipe Quantity (EP) Yield Costing

Ingredients Quantity PP / Unit
Chocolate ice cream. 0.018 ml 11,016.00
Milk 0.300 ml 200.00
Vanilla ice cream 0.018 ml 11016.95
ml

Overhead 5%
Total Costs

DIRECTIONS
 Prefered Beverage Cost % 35% 1,512.19
VAT 18% 272.19

Proposed Selling Price 1,784.38

Actual Selling Price 6,000.00
Actual Food Cost 8.82%
= Purchase Price per Volume EP = Edible Portion Cost
Fish Yields Spice Yields

Yield Costing Recipe

Unit Yield % EP / Unit Cost
ml 95% 11,595.79 208.72
ml 80% 250.00 75.00
ml 90% 12,241.06 220.34
90% 0.00 0.00

25.20
529.27
 Recipe: MIXED
Author:
Number of Portions: 1 Cost
Serving Size: Cost per Portion: 708.08
Unit of Measure Per Person: Cost per Recipe: 708.08
argin per Portion: 1,315.01

Yield% = Edible Portion after Trim PP = Purchase Price per Volume EP

mmon Yields use these tools: Produce Yields Fruit Yields

Recipe Quantity (EP) Yield Costing

Ingredients Quantity PP / Unit
Chocolate ice cream. 0.018 ml 11,016.00
Milk 0.100 ml 200.00
Strawberry ice cream. 0.018 ml 11016.00
Vanilla ice cream. 0.018 ml 11016.00

Overhead 5%
Total Costs

DIRECTIONS
 Prefered Beverage Cost % 35% 2,023.09
VAT 18% 364.16

Proposed Selling Price 2,387.25

Actual Selling Price 6,000.00
Actual Food Cost 11.80%
= Purchase Price per Volume EP = Edible Portion Cost
Fish Yields Spice Yields

Yield Costing Recipe

Unit Yield % EP / Unit Cost
ml 95% 11,595.79 208.72
ml 80% 250.00 25.00
ml 90% 12,240.00 220.32
ml 90% 12,240.00 220.32

33.72
708.08
 Recipe: AVACADO & TOMATO.
Author:
Number of Portions: 1 Cost
Serving Size: Cost per Portion: 859.34
Unit of Measure Per Person: Cost per Recipe: 859.34
argin per Portion: 1,595.91

Yield% = Edible Portion after Trim PP = Purchase Price per Volume EP

mmon Yields use these tools: Produce Yields Fruit Yields

Recipe Quantity (EP) Yield Costing

Ingredients Quantity PP / Unit
Avocado 0.200 kg 200.00
Sun dried tomato 0.080 kg 650.00
Hot dog bread 0.400 kg 500.00
Onion 0.010 kg 700.00
Mustard 0.050 kg 800.00
Irish potatoes 0.180 kg 300.00
Mayonnaise 0.010 kg 800.00
Cooking oil 0.200 kg 800.00
Fresh lettuce 0.010 kg 100.00
Fresh tomato 0.060 kg 650.00
Rosemary 0.050 kg 200.00
Gouda cheese 0.020 kg 3,559.00
Balsamic vinegar 0.020 kg 2,500.00
Overhead 5%
Total Costs

DIRECTIONS
 Prefered Beverage Cost % 35% 2,455.25
VAT 18% 441.94

Proposed Selling Price 2,897.19

Actual Selling Price 8,000.00
Actual Food Cost 10.74%
= Purchase Price per Volume EP = Edible Portion Cost
Fish Yields Spice Yields

Yield Costing Recipe

Unit Yield % EP / Unit Cost
kg 95% 210.53 42.11
kg 80% 812.50 65.00
kg 90% 555.56 222.22
kg 90% 777.78 7.78
kg 90% 888.89 44.44
kg 90% 333.33 60.00
kg 90% 888.89 8.89
kg 90% 888.89 177.78
kg 90% 111.11 1.11
kg 90% 722.22 43.33
kg 90% 222.22 11.11
kg 90% 3,954.44 79.09
kg 90% 2,777.78 55.56
40.92
859.34
 TEA
Midium Large
1 ENGLISH TEA/BLACK TEA 3000 4000
2 GREEN TEA 3000 4000
3 HERBAL & SPICED TEA 3500 4000
4 PEPPERMINT TEA 3500 4000
5 LEMON & GINDER TEA 3500 4000
7 AFRICAN TEA 3000 4000
8 CHAMOMILE TEA 3500 4000
9 ROSEMARY TEA 3500 4000
10 CINAMON TEA 3500 4000
11 RASABERY TEA 3500 4000
12 RWANDAN TEA LATTE 3000 4000
13 ICED TEA 3000 4000
COFFEE

1 CLASSIC AMERICANO 3500

2 DECAFFEINATED COFFE 3500
3 ESPRESSO SINGLE 2000 3000
4 ESPRESSO DOUBLE 4000
5 CAPPUCCINO 3500 5000
7 CAFFE LATTE 4000
8 CAFFE MOCKA 4000
9 IRISH COFFEE 5000
10 HOT CHOCOLATE 4000